Eggnog Snickerdoodles Recipe
Eggnog Snickerdoodles Recipe made with flour, cream of tartar, baking soda, cinnamon, nutmeg, butter, sugars, egg yolks, vanilla, rum extract, powdered sugar, and eggnog.
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Servings: 20
Ingredients
Cookies
- 3 c all-purpose flour
- 1 1/2 tsp cream of tartar
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- 1 c unsalted butter room temperature
- 1 c granulated sugar
- 1/2 c light brown sugar
- 3 large egg yolks
- 1 tsp vanilla extract
- 1/2 tsp rum extract
Optional Sugar Coating
- 1/4 c granulated sugar
- 3/4 tsp ground nutmeg
- 1/4 tsp ground cinnamon
Eggnog Glaze
- 1 c powdered sugar
- 3 to 4 tbsp eggnog
Instructions
Combine the dry ingredients.
- In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, ground cinnamon, salt, and ground nutmeg. Set aside.
Cream the butter and sugars.
- In a separate large bowl, beat the room-temperature butter, granulated sugar, and light brown sugar with an electric mixer on medium speed for 2 to 3 minutes, or until light and fluffy.
Add the egg yolks.
- Reduce the mixer speed to low. Add the egg yolks and mix until fully incorporated.
Add the extracts.
- Add the vanilla extract and rum extract. Mix until combined.
Add the dry ingredients.
- Gradually add the flour mixture to the butter mixture. Mix on low speed, or by hand, until just combined. Do not over-mix.
Chill the dough.
- Cover the dough and refrigerate for 30 minutes.
Preheat the oven.
- Preheat the oven to 350°F.
Prepare the baking sheets.
- Line 2 to 3 baking sheets with parchment paper.
Prepare the optional sugar coating.
- In a small bowl, combine the granulated sugar, ground nutmeg, and ground cinnamon.
Portion the dough.
- Scoop the chilled dough into 2 tbsp-sized balls.
Coat the dough.
- Roll each dough ball in the sugar coating, if using.
Arrange the cookies.
- Place the dough balls on the prepared baking sheets, spacing them approximately 2 inches apart.
Bake the cookies.
- Bake for 10 to 12 minutes, or until the edges are set and slightly golden.
Cool on the baking sheets.
- Allow the cookies to cool on the baking sheets for several minutes.
Transfer to a wire rack.
- Transfer the cookies to a wire rack and allow them to cool completely.
Prepare the glaze.
- In a small bowl, whisk together the powdered sugar and 3 tbsp eggnog until smooth.
Adjust the glaze consistency.
- Add the remaining eggnog, 1 tsp at a time, as needed, until the glaze reaches a drizzle consistency.
Glaze the cookies.
- Drizzle the eggnog glaze over the cooled cookies.
Allow the glaze to set.
- Let the cookies stand for several minutes, or until the glaze is set.
Serve.
- Serve once the glaze has set.
Notes
To make this Eggnog Snickerdoodles Recipe gluten free, replace the all-purpose flour with a certified gluten-free 1:1 baking flour blend. Verify that the cream of tartar, baking soda, spices, vanilla extract, rum extract, powdered sugar, eggnog, and all packaged ingredients are labeled gluten free or free from gluten-containing additives. Use clean mixing bowls, measuring cups, utensils, baking sheets, and parchment paper to prevent cross-contact with gluten-containing ingredients.